Foodie Friday: How to stock your pantry

KOIN News AM Extra

Plenty of shelf-stable options available

PORTLAND, Ore. (KOIN) — Ben Gullett, an at-home chef and foodie, offered tips for keeping a well stocked pantry during National Nutrition Month.

Whether it’s in your pantry or freezer, there are plenty of healthy, shelf-stable options out there.

Ben’s Shopping List

· Proteins: Beans, lentils, peas, peanut butter, canned tuna, salmon and chicken.
· Canned or Powdered Products: Powdered milk, canned evaporated milk, bone broth, etc.
· Grains and starchy foods: Rice, couscous, quinoa, tortillas, pastas and crackers.
· Fruits and vegetables: Many different varieties whether its canned, dried or freeze-dried
· Snacks: Crackers and chips can be shelf-stable as long as properly stored.

Immune-Boosting Soup


· 1 yellow onion, diced
· 2 cloves garlic, minced
· 4 cups LonoLife Beef Bone Broth
· 2 stalks celery, chopped
· 2 baby bok choy, chopped
· 1 daikon radish, sliced
· ¼ cup kale
· ¼ cup spinach
· ½ teaspoon salt
· ½ teaspoon pepper


  1. In a large pot add olive oil, onion, celery, and garlic. Cook on medium heat until onion is translucent.
  2. Add bone broth and the rest of the ingredients to pot. Bring to a boil, then reduce to a simmer for about 30 minutes.
  3. Enjoy!

LonoLife Egg Scramble, featuring Karen’s Naturals


  • 8 eggs
  • ¼ sweet onion
  • ½ cup LonoLife chicken bone broth
  • 2 strips of bacon
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup Karen’s Naturals Just Veggies


  1. Dice up bacon and onion and place into a hot skillet.
  2. While bacon is cooking, crack eggs into a bowl.
  3. Add the bone broth, salt, pepper, Just Veggies and paprika. Whisk until combined.
  4. Turn stove to medium low and slowly pour the eggs right over the bacon pieces.
  5. Take a rubber spatula and continuously stir until eggs are scrambled and too your liking. About 5 minutes.
  6. Remove and Enjoy!

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